Hengxian Fenli

Hengxian Fenli

　　Hengxian Fenli

　　Most Hengxian fenli are shaped like cylinders, about 4 cm in radius and roughly 25 cm long, and are white in color. To enhance their appearance, locals often tie several small hollow tubes into floral shapes and, after mixing with “red flower powder,” stamp the top of each fenli with a few “flowers” like sealing a document. The main ingredient is premium rice from Gantang Town, and the entire production process relies solely on ancient manual methods. As a result, the finished product is known throughout the region for its fine texture, tenderness, refreshing taste, and ability to stay firm even after prolonged cooking. It has become a delicious traditional food for Hengxian people during the Lunar New Year.

　　The name “fenli” carries the auspicious meaning of bringing good fortune in the coming year. As the saying goes, “Eat fenli during the New Year for smoothness and luck all year round.” Therefore, before every Spring Festival, the people of Hengxian make fenli to pray for peace and prosperity in the year ahead. Fenli has been around since the late Ming and early Qing dynasties and boasts a history of several hundred years. With a variety of ways to enjoy it and a delicious taste, it has always been popular among the people. When paired with other seasonings, it can be made into a wide range of fragrant stir-fried or soup fenli dishes — dozens of styles in total — suitable as both a main dish and a staple food. Sliced fenli can also be added to hot pot for a unique flavor. Fenli typically hits the markets around the Winter Solstice each year and remains available until the end of February or early March of the lunar calendar. On New Year’s Eve, locals often take the “li” (meaning “profit” or “benefit”) in its name as an auspicious symbol, using it as a special Lunar New Year’s food or gift for relatives and friends.

　　Preparation Method:

　　1. To make good fenli, you must start with high-quality rice as the raw material, and the rice paste must be ground very finely (using the old-fashioned stone mill and manual grinding — one person turns the stone mill while another adds soaked rice, adjusting the water as needed depending on how thick or thin the paste becomes. The white rice continuously turns into a stream of milky-white rice paste under the grinding of the stone mill).

　　2. After grinding the rice paste, scooping it in a large wok is the most crucial step in the entire manual fenli-making process. It requires effort to stir evenly while maintaining the right heat, and you must constantly stir the rice paste in the wok to ensure there are no grains. If you want to make colored fenli, you can add vegetable-based color water — commonly yellow or pink.

　　3. Once the rice paste is cooked, you can start making the fenli. First, divide the rice paste into small portions. Then knead and pound the rice dough vigorously back and forth (similar to the method used for making Lanzhou noodles) to increase the chewiness and elasticity of the fenli. After kneading the dough well, shape it into a round ball, then form it into a long oval strip that is slightly shorter than a chopstick.

　　4. Once the fenli is shaped, steam it using a steamer basket until it is about 80% cooked. Freshly made fenli is now ready.

　　5. If the cooled fenli is meant to be given as a gift to relatives or friends, you can use paint to stamp auspicious patterns on it, which looks quite nice. Once hardened, it shouldn’t be left too long, as it may crack. Instead, soak it in a water vat, changing the water every few days, and it can be stored for a long time without issue. When you’re ready to eat, take it out, slice it or shred it into strips, and stir-fry it with cured meat, celery, carrots, radishes, Chinese cabbage, cauliflower, garlic sprouts, or other vegetables, then serve.

　　Features:

　　Bright in color, delicious in taste, smooth and refreshing. It’s a great dish to serve when entertaining family and friends.